| Violation
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Observation
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35A-06-4
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Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
Observed approximately 20 or more dead flies attached to sticky adhesive fly trapper directly over hand washing sink beside 3 compartment sink located at back door entrance.
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
Observed non scoop handle in flour on prep shelf in kitchen area.
Observed no handle scoop used to dispense fried rice on cook line .
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
Observed all equipment door handles, gaskets of reach in coolers, walk in coolers with food and mold build up.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed hoods over wok station with heavy grease build up.
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24-14-4
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Basic - Clean utensils stored between equipment and wall.
Observed knives stored behind equipment at prep sink located at microwave station.
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35A-03-4
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Basic - Dead roaches on premises.
Observed approximately 20 dead roaches behind standing true refrigerator located in kitchen area in front of cook line.
Observed approximately 50 dead roaches or more under cooks line from fryer station, grill wok station towards the end of the line.
Observed 5 dead roaches on the gasket seam of the reach in freezer directly in front of the standing true refrigerator located in kitchen area.
Observed one dead roach in pepper sauce being portioned in to go soufflé cups for guests on to go orders. See Stop Sale
Observed approximately 20 or more dead roaches throughout the dry storage area under boxes, shelves.
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12B-12-5
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Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Observed employee drinking hot tea from open container on top of microwave shelf in kitchen area.
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee cellular phone on shelf with condiments and plate on shelf in kitchen area.
Observed employee cellular phone and keys on top of microwave in kitchenarea.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
Observed 2 employee in food preparation wearing no hair restraint.
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
Observed gap beneath back door entrance in dry storage area.
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08B-38-4
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Basic - Food stored on floor.
Observed boxes of peppers stored on floor in kitchen area.
Observed sauces stored on floor in walk in coolers
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10-13-5
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Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses.
Observed ice scoop on shelf not protected
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
Observed utensils on equipment handles throughout kitchen.
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22-08-4
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Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed microwaves, reach in shelves of standing true refrigerator and walk in shelves all with food, grease and mold build up.
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35B-03-4
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Basic - Outer openings not protected with self-closing doors.
Observed back door without self closing device attached to back door.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination.
Observed to go items on shelf below dish ware line and on top of cooks line with no barrier not inverted.
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08B-12-5
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Basic - Stored food not covered.
Observed raw curry chicken, raw beef, raw shrimp, cooked beef, cooked shrimp, cooked chicken cooked calamari raw cabbage all in standing reach in cooler uncovered
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner.
Observed shrimp thawing in standing water in 3 compartment sink directly beside bar entrance door.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Observed wiping cloths not stored in wiping cloth solution.
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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Observed soiled wet cloth in use with no sanitizing solution set up throughout kitchen to sanitize food contact areas.
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name.
Observed container of sugar on prep shelf not labeled.
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03C-44-5
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High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit.
Observed poultry chicken not cooked to 165° on cook line for immediate service. Temperature 156°F
Inspector advised chef to reheat to 165°F
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Observed dishwasher machine at 0 ppm.
Discontinue use and set up manual 3 compartment sink.
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12A-13-4
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High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touching soiled dishes and proceeded to touch clean dishes at dish machine area without washing hands.
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09-23-5
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High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food mixed with/added to raw animal food and ready-to-eat food did not reach minimum required cooking temperature for the raw animal food when the final product was cooked. Establishment has no approved Alternative Operating Procedure.
Observed no employees wearing gloves on cooks line, touching raw chicken, scooping cooked rice with non scoop handle without washing hands.
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Observed all food contact surfaces not sanitized between cooked and raw products.
Observed no sanitizing solution set up on cooks line, prep line, or dish ware area.
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35A-02-6
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High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed approximately 5 or more live flies flying from back door entrance throughout kitchen area.
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14-31-5
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High Priority - Nonfood-grade bags used in direct contact with food.
Observed cooked pasta in non food grade bags in walk in cooler and reach in cooler.
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50-17-2
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High Priority - Operating with an expired Division of Hotels and Restaurants license.
Operator working with expired license Dec 2021
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08A-02-6
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High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed raw shrimp over cooked wonton in reach in cooler in kitchen area.
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08A-04-5
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High Priority - Raw animal food stored over or with unwashed produce.
Observed raw chicken in bowl stored over unwashed potatoes in walk in cooler.
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw beef over cooked beef in reach in cooler at cook line.
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08A-20-5
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High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw duck over fish, shrimp in reach in freezer.
Observed raw chicken over raw beef in reach in freezer.
Observed raw chicken over raw beef and fish in walk in freezer.
Observed raw seasoned chicken over sauce in walk in cooler.
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02C-01-5
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High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed cooked tomatoes dated 3/28 in reach in cooler. See stop sale.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
Observed 2 live roaches crawling on floor from under prep station in front of standing true refrigerator and crawled underneath true standing refrigerator.
Observed 2 live roaches crawling on floor under hand washing sink located directly beside 3 compartment sink at back door.
Observed one live roach crawling on wall above entrance swing doors from kitchen area to dining room area.
Observed 3 live roaches crawling on floor under 3 compartment sink in kitchen area next to bar door entrance.
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Observed one dead roach in pepper sauce being portioned in to go soufflé cups for guests on to go orders. See Stop Sale
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed cooked tomatoes dated 3/28 in reach in cooler. See stop sale.
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed hot rice on counter hot holding at 110- 126°F.
Inspector instructed operator to reheat rice to 165°F.
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02C-03-5
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Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed opened milk in reach in cooler not dated .
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting boards on cook line and prep line with grooves no longer cleanable with grease buildup and mold buildup.
Observed can opener blade with build up food debris directly on blade.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
Observed hand washing sink inaccessible with mop bucket stored in front of hand washing sink located at back door area.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Observed hand washing sink in kitchen area used as a dump sink.
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16-37-1
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Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no chemical test strips to check chlorine dish machine at dish ware area.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand washing sink located in kitchen area area next to 3 compartment sink.
Observed no soap or paper towels at bar hand washing sink.
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
Observed no food probe thermometer to check internal temperature of foods being cooked.
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked calamari cooked pork, cooked chicken, cooked pasta, cooked wonton cooked beef , blood sausage, curry chicken , cooked oxtail with no date marking. Per operator products cooked Sunday 17th.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
Observed spray bottle with degreaser not labeled.
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